Sufganiyot - Hanukkah Doughnuts

After an addictive Finnish Munkki, am taking you all to Israel, i picked Sufganiyot for this week's blogging marathon as am running with doughnuts as theme for this week. Doughnuts doesnt need any special introduction and these deep fried beauties can be found around the world in different form with different filling or without any filling. After the ring like shaped doughnuts, today's Sufganiyot goes for a round ball shaped fried balls. Usually Sufganiyot, this jelly doughnuts are the famous national treat during Hanukkah. Traditionally this popular doughnuts is prepared with jelly eventhough now many variations with many different fillings do exists. I made my Sufganiyot with chocolate filling aka nutella instead of jam filling as none want these doughnuts with fruit jam filling.

I simply rolled the yeast dough as small balls and filled them later with nutella filling, while googling i found some sufganiyot preparation goes both balls or else as usual round soft and filled doughnuts.However since this both method exists, i went for the simple balls shaped ones. Nutella and fried doughnuts, who will say no to this alluring fried balls for their snacks. My kids simply enjoyed these doughnuts and they vanished just in few minutes..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

2+1/2cup All purpose flour
1tbsp Active dry yeast
3/4cup Warm milk
4tbsp Sugar
1/4tsp Ksher salt
1tsp Cinnamon powder
2nos Egg yolks
2tbsp Butter
Vegetable oil, for frying
Nutella for filling
Confectioner's  sugar, for dusting


 Combine the warm milk, yeast, sugar and salt and allow the mixture to sit for 5 minutes until the yeast turns foamy.

In a large mixing bowl, sift together the flour and cinnamon, add in the egg yolks and the yeast mixture.

On a lightly floured board, knead the dough until it forms a ball.

Finally add the butter, and knead until the butter is fully absorbed.

Place the dough in a well-greased bowl.  Cover the bowl with plastic wrap and let it sit in a warm place.

Punch dwn the dough and divide the dough as small balls, keep aside for half an hour.

Heat the oil for deep frying, keep the flame in medium and drop the rolled doughnuts.

Fry in medium flame until they turns golden brown.

Drain them with a papper towel.

Dust them with confectioners’ sugar.

Use the tip of a spoon to make a small indentation in the top of each sufganiyot, pipe or spoon nutella in it.

Enjoy.

2+1/2verres Farine de Blé
1c à soupe de Levure seche
3/4verre Lait chaud
4c à soupe Sucre
1/4c à café Sel
1c à café Poudre de cannelle
2 Jaunes d'oeuf
2cà soupe Beurre
L'huile végétale , pour la friture
Nutella (pour fourrage)
De sucre glace


Mélanger le lait tiède, la levure , le sucre, le sel et laisser le mélange reposer pendant 5 minutes jusqu'à ce que la levure s’écume.

Dans un grand bol , tamiser l'ensemble de la farine et la cannelle , ajouter les jaunes d’œufs et le mélange de levure .

Sur une surface légèrement farinée , pétrir la pâte jusqu'à former une boule .

Enfin, ajoutez le beurre et pétrir jusqu'à ce que le beurre soit entièrement absorbé .

Placez la pâte dans un bol bien graissé . Couvrir le bol d'une pellicule plastique et laisser reposer dans un endroit chaud .

Dégazer la pâte et diviser la en petites boules , laisser de côté pendant une demi- heure .

Chauffer l'huile à feu doux,

Faire frire les beignets à feu moyen jusqu'à ce qu'ils soit bien dorée .

Égouttez les avec une serviette de papier .

Saupoudrer de sucre glace .

Utilisez la pointe d'une cuillère pour faire une petite entaille sur le haut de chaque surface , fourrez les beignets avec du nutella .